Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze
Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze is a lacto ovo vegetarian side dish. This recipe makes 6 servings with 225 calories, 4g of protein, and 5g of fat each. For 28 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 18308 would say it hit the spot. It is brought to you by Averie Cooks. Head to the store and pick up vanillan extract, light brown sugar, milk, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes. With a spoonacular score of 29%, this dish is not so spectacular. If you like this recipe, take a look at these similar recipes: Cinnamon Bun Donuts with Vanilla Glaze, Baked Apple Donuts with a Cardamom Cream Cheese Glaze #MysteryDish, and Baked Donuts with Vanilla Glaze.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 12 minutes
Ingredients:
1 teaspoon baking powder
6 tablespoons buttermilk
1 teaspoon cinnamon (add more if you like cinnamon or want a stronger ‘cinnamon bun' taste)
1/2 cup+ confectioners' sugar
1 to 2 tablespoons cream cheese, softened
Vanilla Cream Cheese Glaze
1 large egg
1 cup all-purpose flour
1/4 cup granulated sugar
3 tablespoons light brown sugar, packed
1 tablespoon Milk, Half & Half, Cream, Heavy Cream, vegan milk
1/2 teaspoon salt, optional and to taste
1 tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract
Donuts
Equipment:
muffin tray
bowl
oven
pastry bag
whisk
frying pan
Cooking instruction summary:
Donuts - Pre-heat oven to 325 degrees and lightly grease or spray a Nonstick 6-Cavity Donut Pan with cooking spray. Or, use a muffin pan. In a large bowl, mix together flour, sugar, baking powder, cinnamon, and optional salt. Add buttermilk, egg, vanilla and melted butter. Whisk to combine. Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Or just be extra neat and do this with a spoon (my preference). Bake 8 to 11 minutes, or until doughnuts spring back when touched are are set. Donuts will not be golden brown, but should be springy. Allow to cool slightly before removing from pan, about 5 minutes. Vanilla Cream Cheese Glaze - While donuts are baking or cooling, make the glaze by combining powdered sugar, cream cheese, vanilla extract, cinnamon, with a small splash milk. Whisk to combine, adding the milk as necessary, until desired consistency is achieved. Dip the donuts into the glaze. Donuts are best fresh, but will keep airtight at room temp for up to 3 days.
Step by step:
1. Donuts - Pre-heat oven to 325 degrees and lightly grease or spray a Nonstick 6-Cavity Donut Pan with cooking spray. Or, use a muffin pan. In a large bowl, mix together flour, sugar, baking powder, cinnamon, and optional salt.
2. Add buttermilk, egg, vanilla and melted butter.
3. Whisk to combine. Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Or just be extra neat and do this with a spoon (my preference).
4. Bake 8 to 11 minutes, or until doughnuts spring back when touched are are set. Donuts will not be golden brown, but should be springy. Allow to cool slightly before removing from pan, about 5 minutes. Vanilla Cream Cheese Glaze - While donuts are baking or cooling, make the glaze by combining powdered sugar, cream cheese, vanilla extract, cinnamon, with a small splash milk.
5. Whisk to combine, adding the milk as necessary, until desired consistency is achieved. Dip the donuts into the glaze. Donuts are best fresh, but will keep airtight at room temp for up to 3 days.
Nutrition Information:
covered percent of daily need
